The nine most common Chinese cooking methods

(Last Updated On: December 22, 2022)

Many foreigners think that stir-frying is the main cooking method in Chinese cuisine. As long as there is a fire, a pot, a shovel, the prepared ingredients, and the seasonings, you can copy Chinese food at home easily. Though cooking is a classic way of Chinese cooking, there are at least hundreds of cooking methods. Basic Chinese cooking methods are described below:

Stir-frying— It is the most basic cooking technique and has the widest range of applications. The ingredients are generally tablets, silk, diced, strips, and blocks. When cooking, it is necessary to use fire, heat the wok and oil to a higher temperature, the ingredients and seasonings are added, and quickly stir-fried. It takes a short time and should be served immediately.


Deep-frying —It is a cooking method with fire and much more edible oil. Some of the main ingredients are firstly dipped into paste or batter, and the coating cooked into cruts kept the tenderness of food inside. I think all the foodies can’t resist the temptation of fried food.

Steaming—It is a distinctive culinary method of China. Most of the wheaten food that northern Chinese like to eat is steamed. Chinese people use bamboo or metal steamers to steam food, stacked together, can steam a variety of foods at the same time. This way maintained the food’s nutrition. It is consistent with healthy eating trends.

Pan-Frying —First heat the pan, rinse the bottom with a small amount of oil, then put the ingredients processed flat shape into the pan, and cook them with a small amount of oil.

Boiling— It is a cooking method in which the main ingredients are placed in a large amount of soup or water, firstly boiled in a big fire, then kept boiling in a medium or small fire. Many Chinese foods are made in this way. Just like the famous dumplings I loved, noodles, hot pot, and congee.

Stewing —It refers to the cooking method in which the ingredients are added to the soup and the seasoning, first boiled by the fire, then turned into a medium or small fire, and cooked for a long time. The famous Chinese dish Buddha jumping wall is cooked by this method.

Candied floss—It is a cooking method in which rock sugar or sugar is boiled in oil or water for a while, then fried ingredient is added and stir-fried, and the sugar can be pulled out when eating. It is used to make beets. Whether beet success depends on the frying of sugar. Sweet potato, potato, Chinese yam, and most fruits can be cooked in this way. Usually if eating this dish, you should prepare a bowl of cold water. Then the cold water cools the temperature of the sugar, making it easier to eat quickly.

Salt baked—Ingredients are wrapped in gauze paper, embedded in the hot coarse salt, and using the thermal conductivity of the salt, cook the ingredients. The salted chicken is representative of this way.

Smoked—The food is smoked on a fuel fire such as tea leaves, pine branches, and brown sugar. Ingredients are colored and absorbed a special aroma.

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